Mackenzie’s Cooks By: Mackenzie Bedford

Hi everyone! I’m back with the November round-up of recipes from my Tuesday Instagram Stories!

I’ve so enjoyed being able to share some of my favorite recipes with all of you through our Instagram Stories over the last two months. Hopefully you’ve enjoyed watching my step by step process and maybe have been motivated to cook a new meal or two.

Two of the cook books that I used this month are the same as last month, which shows how awesome I think they are and how useful they can be. The new cookbook that I featured this month, 100 Recipes, is quite possibly my all time favorite cookbook. The recipes in it range from simple to super complex, but all are exceptionally delicious and easy to cook.

Just as with last month, the full recipes are written out below – including the personal adjustments I make to each. The apple pie is funny because the crust and filling come from two different books, but together make the best pie! I’ve also listed which book or website that each recipe comes from, with the link if you want to make the leap to buy the whole book!

Wash the beef and pat the meat dry using paper towels (this is very important). Cut the meat into cubes and season all sides with salt and pepper.

Heat olive oil in a large pan over high heat. Once the oil is very hot, add the beef and sear all of the sides (you will need to do this in batches so the meat doesn’t touch and stick together), them remove it to a plate to cool.

In the same pan, saute the onion and carrots until lightly browned, them remove and place in a bowl.

Deglaze the pan using some of the beef stock and pour the fond into a soup pot. Add the rest of the beef stock, tomato paste, crushed garlic cloves, thyme, oregano, salt, bay leaf, peppercorns, and the cooked beef, then bring to a boil.

Reduce to a simmer and cook for 2 hours.

Add the vegetables and taste. Season very lightly with salt. (Note: Use less salt than needed because the liquids will reduce.) Cook for 30-45 minutes, or until the potatoes are tender.

Add the frozen or fresh peas.

In a cup, mis the cornstarch with some of the soup until there are no lumps. Add to the soup and cook for 10 minutes.